F&B Insider Tips

Singapore has always been the most well know food heaven for local and internal cuisine. It does not come by luck but decade of hard works from the servers that bring food to your table, the kitchen crews that preparing your food in the most uncomfortable environment you can imagine and the chefs who went through years of training and numerous attempt of food tasting to get the palate and deco right before you tuck in to indulge the food.

Chef Patrick(Petric) Tan is one of the prominent chef in Singapore F&B scene and have more than 20 years of experiences in setting up restaurants, cafe and managing them. As a chef at the earlier stage of his career and changing path to interact with restaurant owners by giving advice and how-to to transform a space to a comfortable dining restaurant, and keep the front of house and kitchen crew communicate effectively with profitability in mind. With his vast and in-depth experiences, passion & professionalism, Chef Petric committed to make the F&B better and giving advise to the new F&B startup to get it right at the beginning.

Beside his expertise in Kitchen, he is specialized in kitchen equipment and able to advice the right tools for the right job. As well as the kitchen layout design and workflow.

With the partnership between Chef Petric and Instut, it bring us one step closer to revolutionize F&B industry with expertise and technology.

Author

Chef Patrick Tan and F&B Consultant Edmund Anthony both has more than 20 years of experiences setting up and managing multi-chain restaurants. They are here to highlight do and don't and how to get started with a successful F&B business.